*You can reduce the sugar if you'd like since these were a little too sweet for me, but just perfect for my sister.

**The raisins can also be switched out for mini chocolate chips (original recipe), dried fruit, or whatever you like!

Directions

***Makes 28 cookies***1. Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper.2. Add margarine, Splenda® sugar blend, and Splenda® brown sugar blend to large mixing bowl and beat on medium speed until well combined. Add the egg and vanilla and beat until well blended.3. Add the flour, baking powder, baking soda, and salt to a 2-cup measure and blend together with fork. Add flour, baking powder, baking soda, and salt to mixing bowl with margarine mixture. Beat on low just until combined.4. Stir in cereal and raisins, by hand.5. Use cookie scoop or 1/8 cup measure to form each cookie on prepared cookie sheet. Bake for about 5-10 minutes or until just starting to brown on edges.**These cookies will appear VERY flat, but be careful: a little goes a LOOOOONG way with these. I divided the recipe in eighths to make 3 1/2 cookies and when I scooped them onto the try, I actually laughed at how ridiculous they looked. I put them in the oven anyways, and they rose SOOO much, it's incredible!